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Zucchini "Apple" Pie
4 c. zucchini
2 Tbsp. lemon juice
1/8 tsp. salt
1 1/4 c. sugar
1 1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 Tbsp. flour
1 1/2 tsp. cream of tartar
9-inch pie crust
Use a large zucchini which is still tender enough that you can
pierce the skin easily with your thumbnail. Peel, cut in quarters
lengthwise, remove seeds and slice crosswise. Cook until tender
crisp. Toss together with lemon juice and salt. In separate bowl
mix dry ingredients, then add zucchini mixture and mix well. Pour
into prepared 9-inch pie crust, dot with butter, add top crust and
bake at 400o F for 40 minutes or until golden brown.
(For 12-inch pie use 6 c. zucchini, 3 T. lemon juice, dash of salt,
1 3/4 c. sugar, 2 T. flour, 2 T. cornstarch, 2 t. cream of tartar,
2 t. cinnamon, dash of nutmeg)
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Zucchini 01